Durban curry yoghurt marinade
A tikka-style marinade of thick yoghurt, Durban masala, garam masala, ginger, garlic and lemon for chicken pieces or a flattie on medium coals.
- CoalsGas
- No fire needed
- Prep
- 15 min
- On the fire
- 0 min
- Plan ahead
- 4 to 12 hours marinating
- Serves
- makes about 350 ml (1 1/2 cups), enough for 1.5 kg (3.3 lb) chicken
- Done at
- 165°F (74°C)
Ingredients
Method
- Warm the masala, garam masala, cumin, paprika, turmeric and chilli powder in a dry pan over low heat for 1 minute, until they smell toasted. Tip them into a bowl and let them cool.
- Stir in the yoghurt, ginger, garlic, lemon juice, oil and salt until the marinade is smooth and evenly orange.
- Cut 2 or 3 deep slashes into each chicken piece, down to the bone, so the marinade gets in. For a flattie, slash the thighs and drumsticks.
- Put the chicken in a glass bowl or zip-seal bag, add the marinade and rub it into the cuts and under the skin. Cover or seal and refrigerate, turning once halfway.
- Marinate thighs, drumsticks and quarters for 4 to 12 hours, a whole flattie overnight, and boneless breast cubes for 2 to 4 hours. Past 24 hours the yoghurt makes the meat crumbly.
- Take the chicken out 30 minutes before cooking. Let the excess drip off and wipe away any thick clumps, leaving a thin even coat that will char rather than steam.
- Braai pieces over medium coals for 25 to 35 minutes, turning every few minutes and moving them to a cooler zone if the yoghurt blackens. A flattie takes 50 to 75 minutes, bone side down for most of that time.
- If you want to baste, boil any leftover marinade in a small pot for 2 to 3 minutes first. Brush it on in the last 10 minutes.
- Rest the chicken for 5 minutes, squeeze over a little lemon and scatter with coriander.
Done when: the chicken is charred in spots, the juices run clear and a thermometer reads 74°C (165°F) in the thickest part next to the bone.
Tips
- Also good on lamb chops (4 to 8 hours marinating, 4 minutes a side over hot coals, to 63°C (145°F)), firm fish such as yellowtail or kingklip (30 minutes only, 4 to 5 minutes a side, to 63°C (145°F)) and prawns (30 minutes, 2 minutes a side).
- Durban masala is a hot, red curry mix sold in South African spice shops. Abroad, use a hot Madras curry powder with an extra pinch of chilli.
- Thick yoghurt clings and chars better. If yours is runny, hang it in a sieve lined with paper towel for an hour first.
Durban has one of the largest Indian communities outside India, and its cooks brought masala, ginger and yoghurt to the South African fire. Tikka-style chicken grilled over coals is a regular at Durban braais, often served with roti and sambals. The yoghurt tenderises the meat gently while the spices form a red crust. Serve it with cucumber sambal or use the same mix on spiced chicken thighs.
Source
Adapted from Chicken tikka: how to get the best out of chicken on the braai at Farmer's Weekly, Curry on the coals: braai tikka chicken at YOU and Durban Flattie at Ina Paarman's Kitchen.